Prince Street

The immensely talented and charming Aussie chef chats with Howie Kahn about what he's doing for Valentine's Day; a juicy secret from his bachelor days; the perfect burger blend; where he'd put the man who fired him on The Apprentice to work in his restaurant -- and reads a passage from renowned Buddhist monk Thich Nhat Hanh's How to Love.

Jamie Oliver was making rotolo di spinaci at London's River Cafe when his life changed. A few short years later, his food revolution and activism changed the eating (and possibly the mating) habits of millions. How did his meteoric success happen? What wouldn't he do again? Howie Kahn sat down with one of food's most engaging and innovative people to find out, plus Jamie's predictions for 2019, why his newest book, Five Ingredients, might be his best yet, and much more. Don't miss this one.

Diana Henry is back with another fascinating interview about a cuisine and culture we know too little about:  Nigerian. She sat down in London with author Yemisi Aribisala, whose book Longthroat Memoirs: Soups, Sex and the Nigerian Taste Buds was a critical hit.   Yemisi considers soup one of the national dishes of her homeland,but this is not soup as we know it.  The mucilage, or movement,  the facial appearance, the character of the soup-maker, and whether it's possible to eat the soup without a spoon --these are some of the measures of a good soup in Nigeria.  Food holds spiritual, superstitious and cultural values toNigerians. Find out what they are as well as the best way to cook with okra, how to make nsala and much more. 

Meredith Erickson, co-author of Joe Beef: Surviving the Apocalypse, talks with Howie Kahn about the personal crises that inspired this latest cookbook from Canada’s cultural phenomenon. Plus, why she wants John Malkovich in her bunker in an emergency. With a special ‘appearance’ from Malkovich himself! 

Alex Guarnaschelli grills Bon Appétit’s former deputy editor Andrew Knowlton on his first gig as a TV host for Netflix's newest series, The Final Table. Find out what scares both the rookie and the vet, the evolution of food competition shows, why chefs are like athletes and much more.

In this lively interview Howie Kahn explores YOU AND I EAT THE SAME, the first book from René Redzepi's MAD Foundation. Edited by Chris Ying (formerly of Lucky Peach), in collaboration with Melina Shannon-diPietro (MAD’s Executive Director) it proves through beautiful stories and images, that food is what we have in common, and how immigration is essential to good food.

Jancis Robinson, OBE, may be the most influential wine writer who ever lived, but writing dozens of books, running a must-read wine website and telling the Queen what to to drink as an official advisor to the crown is only the start. In this intimate and surprising interview with Prince Street's Bianca Bosker, get to know a more personal side of Jancis while hearing why she's designing the ultimate stemware, whether wine price has anything to do with wine quality, and what wine should be on your Thanksgiving table. 

Chef Magnus Nilsson, who helped launch the Nordic food revolution from Fäviken, his 24-seat restaurant in Sweden, has just published another, epic must-have cookbook: The Nordic Baking Book.  Howie Kahn finds out why Nilsson believes Nordic baking is the “best baking culture in the world,” why fika is like “a nap with food,” the worst thing a creative person can do, what Nilsson means when he talks about sandwich cake and much more.

New Yorker covers, dozens of books for children and adults: Maira Kalman's art is iconic and one of her favorite subjects is food. Mark Kurlansky, author of Milk! (and bestsellers Cod and Salt among others) finds out why in this hilarious, intimate and surprising conversation. 

Noma, arguably the most influential restaurant of the 21st century, uses fermentation in a revolutionary way. For the first time on a podcast, the chefs behind this alchemy share the fruits of their years of experimentation, as well as some predictions for the future of food, with host Howie Kahn.

Taped live before an audience at Dean & DeLuca’s flagship store in Soho, this episode explores how an ancient source of protein - crickets - could solve some of the world’s hunger problems - and be the most delicious new ingredient to cook with. Star chefs Gabe Kennedy and Malcolm Livingston join Seek cricket flour and snacks CEO and co-founder Robyn Shapiro in this fascinating discussion moderated by Prince Street's Howie Kahn. 

Called "the next Julia Child," Samin Nosrat, author of the instant classic Salt Fat Acid Heat, talks with Alex Guarnaschelli about working on the Netflix series, the salt she swears by, and her new favorite snack, in this intimate interview between two extraordinary women.

What is natural wine and is it here to stay? Frenchette’s somm Jorge Riera thinks so. Favorite bottles and great pairings from Jorge, Bianca Bosker and Jay McInerney. 

Ukrainian food is not what you think it is. Olia Hercules takes Diana Henry on a culinary, cultural and deeply personal trip through her homeland with watermelon molasses, borscht with eels, mint ajika, pepper pastes, soup stock made from dried pears and more. Listen in for all that, plus a preview of Olia’s fascinating next book, Summer Kitchen. 

Gary Shteyngart is a food reader's dream novelist. He discusses his newest novel LakeSuccess with Howie Kahn, and a possible solution to America's anger issues: a Mexican Mole-Mobile. And journalist Jamie Feldmar is back, talking to the force behind DC's hottestrestaurants, Compass Rose and Maydan, Rose Previte. Shuwa, anyone?

Great debates with Blue Hill's Dan Barber and author Mark Kurlanksy on his newest food epic Milk! and The New Yorker’s food critic Hannah Goldfield with Prince Street’s Bianca Bosker on what's happening in NYC restaurants and the role of the critic today.

Is King the hottest restaurant in NYC? (And why did they turn away the Kardashians?) Can the Dynamite Shop in Park Slope teach teenagers about the world through cooking its cuisines? Charlotte Druckman and Howie Kahn interview the extraordinary women behind these ground-breaking enterprises. 

The snap and the nib. The problem with cocoa butter. The solution of olive oil. From cacao farms in Madagascar to a testing lab in Florence to the production facility in Napa, the legendary Thomas Keller takes host Howie Kahn through his fascinating and unique chocolate-making process. Plus Keller weighs in on the enduring appeal of Raoul's, the importance of meditation, who he thinks should play him in his biopic, and why he has a special affection for Dean & DeLuca and our show's namesake street.

Diana Henry comes from Northern Ireland; Anthony Mangieri from the Jersey Shore. Their wholly original approach to food propelled each to the top of their fields. Adam Sachs hears the secrets of Mangieri's cornicione and why his new restaurant is unlike any other in the world. Howie Kahn finds out why Nigella Lawson can't love you if you don't love Henry's writing and recipes in her newest and most personal book yet, How To Eat A Peach.

Explore CBD oil and a world-renowned shaman's wellness theories with veteran journalist James Fox and photographer Melanie Dunea. What is wellness, anyway, and is it attainable? Kerrilynn Pamer of CAP Beauty, and Nigerian-born British healer Wendy Mandy, in her first US interview, share some provocative answers, both ancient and cutting edge.